Meat Robots | Crooked Media
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November 28, 2019
Meat Robots

In This Episode

This week Erin Ryan and Alyssa Mastromonaco reflect on who they’re thankful for and share their favorite things to make on Thanksgiving (yes; that includes Sangria!) Then, Naomi Ekperigin and Tien Tran join them in-studio to discuss our evolving relationship with our bodies. And as always our Hills.

A heads up: we talk frankly about bodies and body image throughout the episode, subject matter that isn’t healthy for some groups. If you’re struggling with ED and you’d like to talk to somebody: (800) 931-2237 gets you the National Eating Disorders Helpline. You can also chat with somebody on their website:

Show Notes:

But first a cocktail…enjoy Alyssa’s delish sangria:

Then naturally some pasta…

Cacio e Pepe mac n cheese
A note: when I made this, I’ve sort of winged it. You can make it by just taking your normal Mac n Cheese recipe and replacing the cheeses with Parmesan/Mozzarella or some other cheeses you like plus the requisite amount of black pepper. Adapted from:

Garlic bread crumbs:

2 tbsp unsalted butter (or ghee)
2 tbsp EVOO
2-3 garlic cloves, minced (or more if you love garlic, or no garlic if you hate garlic)
2 cups plain bread crumbs
1/2 cup grated pecorino romano or other hard Italian cheese

Mac & Cheese:

1 lb shells or macaroni pasta
1/2 cup (1 stick) unsalted butter or ghee
6 tablespoons all-purpose flour
4 cups whole milk
5 oz grated parmesan
5 oz shredded mozzarella (or some other combination of meltable Italian cheeses; you can play with the ratio and make it more parmesan-heavy or not; you can also fuck with asiago or whatever you’re feeling like. You can also up or down the amount of cheese depending on your taste; I’m not here to judge.)
1 tablespoon freshly ground black pepper

Preheat oven to 400 degrees. Butter a 9X13 baking dish.

Heat oil and butter/ghee in skillet over medium heat. Toss in the garlic and bread crumbs and stir until the crumbs are golden. Scoop out and drain on a paper towel.

Salt the heck out of a pot of water, boil it, and throw in the macaroni or shells. Cook the pasta until it’s barely al dente, because it’ll cook more when you put it in the oven. Reserve a cup or two of the pasta water and drain.

In a big pot, melt the butter or ghee over medium-low heat. Incorporate the flour, whisking until it forms a roux. Stir the roux for a few minutes until it starts to turn brown. Slowly pour in the milk while whisking. Bring the sauce to a low boil, continually whisking for ~3-4 minutes until the sauce thickens. Add the ground pepper and then add the cheeses in batches, stirring until each batch melts. Remove from heat.

Pour the drained pasta into the pot containing the cheese/pepper sauce. Stir until the pasta is well-coated. Dump the pasta into the buttered baking dish you’ve so responsibly prepped. Spread a layer of the bread crumbs on top, then top that with grated pecorino/ other hard cheese. Bake on the middle rack for 18-22 minutes.

Notes on body image:

“Study shows positive correlation between playing sports, better self-image among girls” (2018)

The irrational history of hating stretch marks (2016)

Why can’t we be more honest when we talk about weight loss (2017)